#TBT Recipe: Beet Slaw

Way, way, back in the beginning of this blog I used to do pro football predictions. To tie it in with the site, I spun a fruit or vegetable to pick winners of the games. Don’t laugh – those essentially random predictions often beat a panel of ESPN experts. If I chose more winners than the produce, I would feature it in a recipe or two.

I absolutely love beets. Why haven’t they become the hugely popular hipster food that’s on every trendy menu? Just be warned – eat enough of them and the next time you go to the bathroom (1 or 2) the sight is going to make you think you’re dying. Just saying.

Roasted Beets

-Slice off the greens if they’re there.

-Toss whole beets (with skins on) in some oil and put them in a baking dish

-Sprinkle with salt, pepper, and/or herbs de Provence

-Add ¼ cup of water to the bottom and seal with aluminum foil

-Roast at 350 for about an hour.

-When cool enough, peel with your hands.

Beet Slaw

Not the prettiest of dishes, but still tasty. This is from the same Mark Bittman article I stole the Bahn Mi recipe from a couple of weeks ago.

– 1 ½ pounds whole beets

– 1/3 cup mayonnaise

– 2 tablespoons lemon juice

– 2 teaspoons minced garlic

– 1 chopped shallot

– ¼ cup chopped fresh parsley

– pinch of saffron

1 -Shred beets.

2 -Whisk together mayonnaise, lemon juice, garlic and a crumbled pinch of saffron.